Is lasagna tastier with béchamel or ricotta mozzerella blend?
10 Comments
boulangereMay 20, 2015
I prefer alternate layers of béchamel and marinara sauces because I love some red with my white, with also alternate layers of cheeses. Too, I tend to prefer goat cheese over ricotta. A layer or two of pesto in the mix never hurt anyone, either.
PieceOfLayerCakeMay 20, 2015
I love a good red, white and green lasagna! In fact, I think less is more when it comes to Lasagna. When it becomes a mess of pasta, red sauce, meat, cheese, cream, etc....its difficult to enjoy the individual components.
AKOSMay 19, 2015
Ricotta with a little egg and either chopped celery or spinach mixed into it (a little salt and pepper too).
Pamela S.May 19, 2015
Traditional lasagna and pasta al forno is made with besciamella, and that is what tastes right to me! My favorite version is from Bologna, with meat sauce, and just a little Parmigiano-Reggiano on the top. In more modern versions, the besciamella can be flavored with pesto, dried porcini mushrooms, grated cheese.
sexyLAMBCHOPxMay 19, 2015
Merrill's Birthday Lasagna is my most cooked recipe on the site. I know it by heart and have used ground beef, Italian sweet & hot sausage favorite), turkey sausage. I love it because of the bechamel. Here's the link: https://food52.com/recipes...
TashaMay 19, 2015
Anyone have an amazing lasagna recipe ?
NancyMay 19, 2015
both delicious -
Giuliano Bugialli lasagna with homemade red-pepper sauce
http://theitaliandishblog.com/imported-20090913150324/2008/5/18/lasagna-with-red-pepper-tomato-sauce.html
Ottolenghi's mushroom lasagna
http://www.theguardian...
Giuliano Bugialli lasagna with homemade red-pepper sauce
http://theitaliandishblog.com/imported-20090913150324/2008/5/18/lasagna-with-red-pepper-tomato-sauce.html
Ottolenghi's mushroom lasagna
http://www.theguardian...
NancyMay 19, 2015
I prefer the ricotta-mozzarella (and whatever vegetables you want to layer in between) because the bechamel seems heavy to me - adding a flour based sauce to a dish already full of wheat. Your taste. If you've not had both, make two small batches, side by side and see which you prefer.
PieceOfLayerCakeMay 19, 2015
I like to kill two birds with one stone and make a mornay, which is just a cheesy béchamel with fontina and Parmigiano.
keelMay 19, 2015
I prefer bechamel because it is rich without being heavy like the ricotta and mozzarella.
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